Loaded Veggie Baked Ziti

Loaded Veggie Baked Ziti brings together roasted, sautéed, and cheesy layers into a warm, comforting casserole that tastes like home. With caramelized peppers, tender zucchini, earthy mushrooms, and creamy ricotta nestled between ziti and bubbling mozzarella, it’s the kind of dish that invites seconds. If you want a hands-off alternative for busy nights, try my slow-cooker take on baked ziti slow-cooker baked ziti for an easy, set-it-and-forget-it meal that still hits all the cozy notes.

Why make this recipe
If you’re tired of bland weeknight pasta or wrestling with picky eaters, this Loaded Veggie Baked Ziti solves both problems: it hides a rainbow of vegetables in layers of creamy ricotta and tomato sauce while delivering the familiar, gooey comfort everyone loves. It’s also highly flexible for meal prep and feeds a crowd without fuss.

Step-by-Step Guide to Making Loaded Veggie Baked Ziti

Ingredients

• 1 pound Ziti Pasta
• 48 ounces Marinara Sauce
• 15 ounces Ricotta Cheese
• 16 ounces Mozzarella Cheese, shredded
• ½ cup Parmesan Cheese, grated
• 1 large Onion, chopped
• 4 cloves Garlic, minced
• 2 Bell Peppers, assorted colors, chopped
• 2 medium Zucchini, chopped
• 8 ounces Mushrooms, sliced
• 5 ounces fresh Spinach, roughly chopped
• 3 tablespoons Olive Oil
• 2 teaspoons Italian Seasoning
• ½ teaspoon Red Pepper Flakes (optional)
• Salt to taste
• Black Pepper to taste

Directions

1. Gather Tools and Prep Veggies
   Have all ingredients measured, chopped, and ready. Grab a large Dutch oven for the sauce and a large skillet for sautéing vegetables. Preheat oven to 375°F (190°C). Dice the yellow onion, mince garlic, dice bell peppers, slice cremini mushrooms, and quarter then slice zucchini into 1/2-inch pieces.

2. Prepare Ricotta Mixture
   In a medium bowl, combine 15 ounces whole milk ricotta cheese, 1 large lightly beaten egg, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley (optional), 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently until just combined. Set aside.

3. Sauté Aromatics for Sauce
   Heat 2 tablespoons extra virgin olive oil in your Dutch oven over medium heat. Add finely diced yellow onion and sauté for 6-8 minutes until translucent and softened. Add minced garlic and cook for 1 minute until fragrant. Be careful not to burn the garlic.

4. Build and Simmer the Sauce
   Add 6-ounce can tomato paste to the aromatics and cook for 2-3 minutes, stirring vigorously, to deepen its flavor. Pour in the 28-ounce can crushed tomatoes and 14.5-ounce can diced tomatoes (undrained). Stir well. Add 1/2 cup vegetable broth or water, dried Italian seasoning, dried oregano, red pepper flakes (if using), 1 bay leaf, and 1 teaspoon granulated sugar (optional). Season generously with salt and freshly ground black pepper. Bring to a gentle simmer, then reduce heat to low, cover, and cook for at least 30 minutes (or longer for deeper flavor), stirring occasionally. Remove bay leaf before using.

5. Sauté Bell Peppers
   While sauce simmers, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced red and green bell peppers. Sauté for 5-7 minutes until they soften and develop a slight char. Season lightly with salt and pepper. Transfer to a large bowl and set aside.

6. Sauté Mushrooms
   Add the remaining 1 tablespoon olive oil to the same skillet. Add sliced cremini mushrooms, spread in a single layer, and cook undisturbed for 3-4 minutes to brown. Stir and cook for another 3-5 minutes until tender and moisture is released. Season with salt and pepper. Add to the bowl with bell peppers.

7. Quick-Cook Zucchini and Wilt Spinach
   Add sliced zucchini to the skillet. Sauté for 3-4 minutes until slightly tender with a bite. Finally, add fresh baby spinach, cooking for 1-2 minutes until completely wilted. Add zucchini and spinach to the bowl with other cooked vegetables. Taste and adjust seasoning of the veggie medley if needed.

8. Cook Ziti Pasta
   Bring a large pot of generously salted water to a rolling boil. Add 1 pound ziti pasta and stir immediately to prevent sticking. Cook according to package directions, but aim for 1-2 minutes less than the recommended cooking time for "al dente".

9. Drain and Sauce Pasta
   Drain pasta thoroughly in a colander (do not rinse). Transfer drained ziti back to the large pot or a very large mixing bowl. Add about 1 to 1.5 cups of your prepared tomato sauce to the pasta and stir gently to coat all the ziti strands.

10. First Layer Assembly
    Lightly grease a 9×13-inch baking dish. Spoon about 1 to 1.5 cups of tomato sauce onto the bottom of the dish, spreading evenly. Carefully spread half of the sauce-coated ziti over the sauce base. Dot half of the creamy ricotta mixture over the ziti layer using a spoon.

11. Veggie and Cheese Layer 1
    Evenly spread half of your sautéed vegetable medley over the ricotta-dotted pasta. Sprinkle about 1.5 cups of shredded mozzarella cheese over the vegetables, followed by a light dusting of grated Parmesan cheese.

12. Repeat Layers
    Spread the remaining half of the sauce-coated ziti over the cheese. Follow with the remaining ricotta mixture, dotting it generously across the pasta. Layer the rest of your vibrant sautéed vegetables over the ricotta.

13. Final Cheese Topping
    Top the entire dish with the remaining 2.5 cups of shredded mozzarella cheese, ensuring it covers all the way to the edges. Sprinkle a final generous layer of grated Parmesan cheese over the mozzarella. Optionally, drizzle a tiny bit of olive oil over the top for extra browning.

14. Initial Covered Bake
    Carefully cover the baking dish tightly with aluminum foil. Place the covered dish into your preheated 375°F (190°C) oven. Bake for 25 minutes.

15. Uncovered Bake for Golden Perfection
    After 25 minutes, carefully remove the foil. Return the uncovered dish to the oven and continue baking for another 20-25 minutes, or until the ziti is bubbling vigorously around the edges and the top layer of cheese is beautifully golden brown and slightly crispy. Watch carefully, and if desired, briefly broil for 1-2 minutes for an extra-crispy top.

16. Rest and Serve
    Once out of the oven, remove the baking dish and place it on a wire rack. Let it rest for at least 15-20 minutes before serving. This allows the sauces and cheeses to set. If reserved, scatter some freshly chopped basil over the top. Slice into generous portions and serve immediately, perhaps with a simple green salad and crusty garlic bread.

Why each step matters (brief notes)

• Sautéing the vegetables separately concentrates their flavors and keeps textures distinct so the peppers stay slightly sweet, mushrooms retain umami, and zucchini doesn’t turn to mush.
• Using slightly undercooked pasta ensures the ziti finishes perfectly in the oven without becoming gummy.
• The ricotta egg mixture makes the casserole sliceable and adds a cool, creamy counterpoint to hot tomato sauce and melted mozzarella.

Best Way to Store Loaded Veggie Baked Ziti

• Refrigerator: Store in an airtight container or cover the baking dish tightly with foil; keeps for 3–4 days at 40°F (4°C) or below.
• Freezer: For longer storage, portion into freezer-safe containers or wrap the entire dish tightly in plastic and foil; freezes up to 3 months at 0°F (-18°C).
• Reheating: Thaw overnight in the fridge if frozen. Reheat covered in a 350°F (175°C) oven for 20–30 minutes (longer if frozen), or microwave individual portions until heated through. Add a splash of tomato sauce or a drizzle of olive oil to help retain moisture.

Serving Ideas for Loaded Veggie Baked Ziti

• Classic weeknight: Scoop warm slices onto plates with a crisp romaine salad dressed in lemon vinaigrette and toasted garlic bread.
• Family-style: Serve straight from the baking dish on the table so everyone can help themselves, adding fresh basil and crushed red pepper to taste.
• Lighter pairing: Offer a bright arugula and shaved fennel salad with a citrusy dressing to balance the richness of the cheese.

Tips to make Loaded Veggie Baked Ziti
Q: How do I keep it moist?
A: Stir a cup of marinara into the drained pasta before layering and reserve extra sauce to spoon over slices when serving — that keeps each portion saucy and prevents dryness.

Q: Can I make this ahead?
A: Yes. Assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking; add 10–15 minutes to the covered baking time if starting cold from the fridge.

Q: How do I get a crispy top without burning?
A: Bake covered initially, then finish uncovered to brown. If broiling, watch closely and broil for just 1–2 minutes at a time.

Variations

• Gluten-Free Option: Use your favorite gluten-free ziti or penne and follow the same cook-for-less-than-al-dente rule; check the pasta’s package for timing because gf pastas vary in behavior.
• Heartier (Protein Boost): Stir in 1 pound of cooked Italian sausage or browned turkey into the sauce for a meatier casserole, or layer in cooked lentils for more plant protein.

FAQs
Q: Can I swap the ziti for another pasta?
A: Yes — penne, rigatoni, or even short tubular pastas work well because they hold sauce and layers.

Q: How long does it take from start to finish?
A: From prep to resting after baking, plan for about 1 hour 30 minutes (including sauce simmering time and assembly). Longer if you simmer the sauce for deeper flavor.

Q: Is this freezer-friendly?
A: Absolutely. Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before reheating in the oven.

Q: What if I don’t have ricotta?
A: Substitute a mixture of cottage cheese (blended briefly to smooth) and a tablespoon of cream cheese, or use béchamel for a creamier, custardy layer.

Variation (comparison-style)

• Roasted Veggies vs. Sautéed Veggies: Roasting bell peppers, zucchini, and mushrooms concentrates sweetness and adds char, while sautéing keeps everything a bit more tender and bright. Either method works — roast at 425°F (220°C) for 20–25 minutes for deeper caramelization.

Final notes on technique

• Salt your pasta water generously; it’s the only chance to season the pasta itself.
• Let the casserole rest after baking — it makes neater slices and avoids sauce running off the plate.

Conclusion

This Loaded Veggie Baked Ziti is a dependable, flavor-packed weeknight hero that doubles as excellent meal prep or a cozy weekend dinner for family and friends. For inspiration on a roasted-vegetable twist, see Baked Ziti with Roasted Vegetables – Cookie and Kate, and if you’re looking for another vegetarian take with slightly different seasoning and layering, check out BEST Vegetarian Baked Ziti – The Mediterranean Dish.

Loaded Veggie Baked Ziti

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• Author: admin
• Total Time: 90 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A comforting and flavorful baked pasta dish filled with layers of roasted veggies, ricotta, and gooey mozzarella cheese.

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Ingredients

Scale 1x2x3x

• 1 pound Ziti Pasta
• 48 ounces Marinara Sauce
• 15 ounces Ricotta Cheese
• 16 ounces Mozzarella Cheese, shredded
• ½ cup Parmesan Cheese, grated
• 1 large Onion, chopped
• 4 cloves Garlic, minced
• 2 Bell Peppers, assorted colors, chopped
• 2 medium Zucchini, chopped
• 8 ounces Mushrooms, sliced
• 5 ounces fresh Spinach, roughly chopped
• 3 tablespoons Olive Oil
• 2 teaspoons Italian Seasoning
• ½ teaspoon Red Pepper Flakes (optional)
• Salt to taste
• Black Pepper to taste

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Instructions

1. Preheat oven to 375°F (190°C) and gather all ingredients.
2. Prepare ricotta mixture by combining ricotta, egg, Parmesan, parsley, salt, and pepper in a bowl.
3. In a Dutch oven, heat olive oil and sauté onion for 6-8 minutes, add garlic and sauté for 1 more minute.
4. Add tomato paste to onion and garlic, cook for 2-3 minutes, then add crushed and diced tomatoes, vegetable broth, seasoning, and simmer for at least 30 minutes.
5. Sauté bell peppers in a skillet for 5-7 minutes and add to a bowl.
6. Sauté mushrooms in the same skillet until tender, then add to the bell peppers.
7. Sauté zucchini for 3-4 minutes and add spinach until wilted, then combine with other vegetables.
8. Cook ziti pasta according to package instructions, drain and return to pot.
9. Add tomato sauce to pasta and mix.
10. In a greased baking dish, layer 1.5 cups of sauce, half of the ziti, half of the ricotta mixture, sautéed vegetables, and mozzarella.
11. Repeat layers, finishing with a topping of mozzarella and Parmesan.
12. Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 20-25 minutes until golden brown.
13. Let rest for 15-20 minutes before serving.

Notes

To keep the dish moist, stir a cup of marinara into the drained pasta before layering. You can also assemble the dish a day ahead and bake it fresh for an easy weeknight dinner.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 360
• Sugar: 7g
• Sodium: 550mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 45mg

Keywords: baked ziti, vegetarian pasta, comfort food, meal prep, Italian cuisine